We’ve talked (well, just me) about how due to circumstance (slavery and indentureship) we’ve perfected the art of not only using entire animals, but using the parts many would toss in the rubbish and making TASTY meals out of it. Case in point – Curry Chicken Hearts.
1 lb chicken hearts (cut in half)
1 lime (or lemon or vinegar)
1/2 small onion (diced)
3 tablespoon olive oil
6-8 cloves garlic (smashed)
1 tablespoon Caribbean Green Seasoning
1 teaspoon cumin (geera) seeds
1 1/2 tablespoon curry powder
1 scotch bonnet pepper (sliced)
1/2 tablespoon salt
1/2 teaspoon black pepper
2 tablespoon water
2 tablespoon chopped Shado beni (culantro)
- use cilantro if you cannot source culantro.
Cut each chicken heart in half, then wash with cool water and the juice of the lime. Rinse, drain and set aside.
Heat the oil in a saucepan on medium flame, then add the onion and garlic – turn the heat to low and cook for 2-3 minutes.
Add the Cumin (geera) seeds along with the black pepper and stir well. Then add the Caribbean Green Seasoning and cook for a further 3-4 minutes on that low flame.
It’s now time to add the curry powder (stir well) and let it cook for about 4 minutes. Toss in the scotch bonnet pepper (optional – if you like spicy).
Turn the heat up to med- high, toss in the cleaned chicken hearts and stir well. Add the salt and stir and cover the pot.
Add the water, turn the heat to med-low and with the lid on cook for 20 minutes. Watch the video below which may answer any additional questions you may have.
Taste and adjust the salt and see if they are as tender as you like. Now crank up the heat to burn off any remaining liquid and in the process, intensify the curry flavor.
Top with the chopped shado beni (culantro) or cilantro and enjoy. There are two ways I enjoy this dish. As a topping for sandwiches and as a side to rice and dhal.
Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/